Garlic and Thyme Baked Egg

Butter and cream form the base of this delicious baked egg. Fragrant rosemary is a wonderful substitute for thyme if you prefer, but, in either case, use fresh herbs, not dried. This recipe takes only a few minutes to make, but you’ll be thinking about it all day.

Ingredients

1 garlic clove, minced Leaves from 1 thyme sprig

1 ½ teaspoons grated organic Parmesan cheese

Pinch sea salt

Freshly ground black pepper

1 tablespoon organic heavy (whipping) cream

1 ½ teaspoons Golden Ghee or grass-fed butter

1 large free-range egg

Tips

MAKE IT PALEO Increase the ghee to 1 ½ tablespoons and omit the Parmesan cheese and heavy cream. You’ll still end up with a rich, buttery, herbed egg.

Directions Preparing:10 minCooking:5 min

Step 1Preheat the oven to broil.

Step 2In a small bowl, mix the garlic, thyme, Parmesan cheese, salt, and a couple of cranks of pepper.

Step 3Combine the heavy cream and ghee in an 8-ounce ramekin. Place the ramekin on a rimmed baking sheet (for easier transport) and place it under the broiler until it begins to boil, about 1 minute (keep an eye on it as it could take less time).

Step 4Remove the baking sheet from the oven, and carefully and quickly crack the egg into the ramekin. Just as quickly spoon the herb mixture over the top of the egg. Place the baking sheet back under the broiler until the egg white is opaque, about 3 minutes more.

Step 5Remove the baked egg from the oven and let it rest and carryover cook for another minute. Serve immediately.